Easy Homemade Vegan Seitan

A Perfect Match For Any Recipe

Sometimes, a vegetarian gets sick of tofu and beans, but a small package of store-bought seitan can be a budget-breaker.

Seitan is made from protein-rich gluten and can be formed and shaped into a variety of styles for cooking many recipes. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. This tried-and-true favorite can be used in any recipe calling for seitan.

Vegan Seitan Loaf

Nicole Kearsley

Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish!

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Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Main Course

Cuisine Asian, Chinese, Vegan

Servings 1 Loaf

Ingredients

  

• 3/4 cup Chickpeas Drained
• 1/4 cup Nutritional Yeast
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/4 teaspoon Cumin
• 1/4 teaspoon Coriander
• 1/2 teaspoon Oregano
• 1 teaspoon Paprika
• 1/4 teaspoon Black Pepper
• 1 tablespoon Vegan Worcestershire
• 1/2 cup Tomato Paste
• 1 teaspoon Liquid Smoke
• 1/2 cup Vegetable Stock
• 1 3/4 cup Vital Wheat Gluten
• 2 tablespoons Soy Sauce Alternative such as Bragg’s

Instructions

 

• Mix all ingredients, except vital wheat gluten and 2 tablespoons of soy sauce alternative, in food processor and process until smooth.
• Transfer contents from food processor into a large mixing bowl. Add vital wheat gluten, mix to combine.
• Remove dough, knead for 2 minutes.
  
• Cover seitan with towel. Let sit for 15 minutes.
• Meanwhile, bring a large pot of vegetable broth or water to boil. Be sure to add plenty since this will be steaming for a long time. Add seitan, on low boil simmer for 90 minutes, turning every 20 minutes.
• Remove seitan from boiling water. Transfer to large bowl of cold water with 2 tablespoons of soy sauce alternative.
• Refrigerate until cool and ready to use.
• Slice or grind depending on which recipes it will be use with.

Notes

CREATE YOUR OWN FLAVOR: Feel free to play around with flavors and shapes.

FOR SMOOTHER TUBE LOAF: Between steps 4 and 5, simply wrap the seitan in parchment paper, twisting ends closed then wrap in foil before cooking.

*VITAL WHEAT GLUTEN: Although seitan can be made with wheat flour, it’s easier and less time-consuming to use vital wheat gluten. Double-check the expiration date to ensure that the gluten is still fresh; expired vital wheat gluten won’t work properly.

**STEAMER SETUP: If you don’t have steamer, you can use a mesh colander placed over boiling water in a saucepan and then cover it with the usual lid for that saucepan.

***SOY SAUCE ALTERNATIVE: If you omit the soy sauce alternative, increase the salt to 1/2 teaspoon.

****FREEZING: The steamed and cooled seitan freezes well for 3-4 weeks. I have not yet tried freezing it for longer.

Keyword plant based, vegan